Bombay potatoes: Difference between revisions
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======Best recipe review====== | |||
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''<span class="reviewTitle">Easy-peasey</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">Makes a lovely side dish for a curry.</span> | |||
<span class="reviewAuthor">[[User:TheJudge|The Judge]] </span></span> | |||
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When I started my Indian cookery course, this was the first dish we made. It is so easy! | When I started my Indian cookery course, this was the first dish we made. It is so easy! | ||
Revision as of 19:25, 30 December 2021
| Bombay potatoes | |
|---|---|
Best recipe reviewEasy-peasey 5/5 Makes a lovely side dish for a curry. The Judge |
| Bombay potatoes with red peppers | |
| Servings: | Serves 4 |
| Calories per serving: | 172 |
| Ready in: | 35 minutes (with pre cooked potatoes) |
| Prep. time: | 10 minutes |
| Cook time: | 25 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 29th April 2013 |
When I started my Indian cookery course, this was the first dish we made. It is so easy!
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1lb potatoes, warm, (parboiled and cut into bite-sized chunks)
- 2 medium onions
- 1 teaspoon mustard seeds
- 2 green chillies (deseeded)
- 6 curry leaves (3 bay leaves would make a poor substitute)
- 3-4 sprigs of fresh coriander leaves, chopped
- ½ teaspoon turmeric powder
- ½ teaspoon of lemon juice
- 2 tablespoons of ghee or oil
- 1 teaspoon of salt
Method
- Heat the oil in a wok or large pan
- Add mustard seeds and fry until they pop
- Add the onions and fry for 3 minutes
- Add the warm potatoes and the dry spices and fry on a medium heat for about 10/15 minutes
- After 5 minutes, add the chillies
- Add lemon juice, chopped coriander and serve
Variations
If you want to make the Bombay potatoes with red peppers, pictured, just add a deseeded, sliced red pepper (or any coloured sweet pepper) at the same stage as the onions.
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